I saw this recipe for Lentil Tacos quite a while ago and am only just getting around to trying it. Vegetarian recipes are always an iffy bet around my classic meat and potatoes husband. But a friend had tried them and swore her son and husband loved them so I thought I’d give it a try. Of course I had to adapt the original recipe because it called for a whole cup of onions. This Shall Not Pass in our house (more’s the pity, I bet I’d love it). Since I removed a lot of the bulk by using some dried onion instead, I decided to add in some mushrooms, which are always great for taking on the flavor of whatever they’re cooked in. I made a few other adjustments based on what I had in the house (seriously, WHY aren’t chipotle peppers in adobo sold in resealable JARS? I never use more than 1 or 2 at a time). And as it turned out these did NOT fly with Mr. Meat and Potatoes. I liked them though. I conclude that there is no good way to take picture of stuff in tortillas.
- 1 cup brown lentils, rinsed
- 2 1/2 cups chicken stock
- 1 packet taco seasoning
- 1 packet Sazon
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp dried minced onion
- 4 oz. mushrooms, chopped
- soft tortillas, your choice corn or flour
- 2 % cheddar cheese
- 1/2 cup sour cream
- 1/2 tsp chipotle chili powder (half for less heat)
- Warm the oil over medium low heat in a skillet.
- Add the garlic and onion and saute for a minute.
- Add the lentils, mushrooms, taco seasoning and Sazon and mix well, cooking until lentils are dry (about a minute).
- Add the chicken stock and bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils soften.
- Uncover mixture and cook another 6-8 minutes until mixture thickens.
- Mash with a rubber spatula.
- Meanwhile, mix the sour cream and chipotle chili powder.
- When ready, spoon a quarter cup of the lentil mixture into a tortilla, add your cheese and sour cream (and lettuce and tomato if you’re into that).
- Fold and enjoy!